I took a day off on the Mattu Pongal, the day after the main pooja, because everybody were at home. We didn’t do much this pongal as the regular work load was too much to manage as such. On Sankranti day, Athamma didn’t want to let go without a special dish, so she got up early and had things ready for Poli, then I helped her complete. The next day when all of us were at home, I thought breakfast should be special. Uggani, though a very common breakfast at my inlaws place, is still special and all of us like it so much! Kids enjoyed it much. For the lunch I thought it should be something new, but the kids were insistent that they go for a trip round the city. So we just got in and were surprised that the roads were practically empty. As they say, all roads here take us to the beach! We found ourselves on the beach. Though we always frequent other stretch, we went to the Marina this time, its such a long walk to reach the shore.
I updated Amma on the unexpected trip, and she was very happy. It was quite late when we got back home. Hubby dear suggested I make just rasam and rice. I said the Sambar rice that I had in mind wouldn’t take much either.
I used a different Sambar powder than the one I blogged in this, its more like Bisi Bele bath, but without much of those spices that go in to make. With not much of grinding work, this gets done very quick and makes it an ideal dish for lunch box too.
Rice – 1 cup
Toor Dal – 1/2 cup
Clove – 1
Cinnamon – 1″
Maratti mogga – 1
Tomatoes – 2 small
Chopped Vegetables – 1 cup (Beans, Carrot, Potatoes and peas)
Tamarind -1 lemon size, soaked and extracted
Turmeric powder a pinch
Asafetida a pinch
Sambar powder – 1 & 1/2 tsp
Salt to taste
Water – 5 cups
Curry leaves – abt 6
Shallot/ Sambar Onions – 5-6
Mustard seeds, Urad dal – 1 tsp
Method to prepare:
Wash and add water about 2 times more of the dal, along with turmeric and hing. Pressure cook till the dal is cooked. Except rice and tamarind water, add the chopped vegetables, spices, salt along with 5 cups of water..
Cover the pan with the lid without the whistle, so that it starts boiling. Then add the rice and simmer for 5 mins. Then add the extracted tamarind water and cook with lid covered. Pressure cook it for 3 whistles.
Once the pressure is off, heat a pan with ghee and splutter mustard seeds, then sauté onions, curry leaves. Then add the cashew nuts.
Pour this ghee over the sambar rice.
This goes well with appalam or papad with some poriyal if you have time.
I was supposed to post this on the same day, but looks like I have other things in store! But then better late than never. I really don’t want to miss out this recipe, which was really classic.
Our Sankranti went off in a wink, how was your celebration?